MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Parmesan Spinach Bake
Categories: Greens, Vegetables, Cheese, Dairy, Herbs
Yield: 12 Servings
27 oz Fresh baby spinach (3 bags)
1 sm Red onion; chopped
1 tb Butter
8 oz Cream cheese; in cubes
1 c Sour cream
1/2 c Half & half cream
1/3 c Parmesan cheese; +3 tb,
- grated, divided
3 cl Garlic; minced
1/8 ts Pepper
28 oz Water-packed artichoke
- hearts (2 cans); rinsed,
- drained, chopped
1 tb Fresh dill; snipped
1/4 ts Seasoned salt
8 Ritz crackers;
- coarse crushed
Set oven @ 350°F/175°C.
Place half of the spinach in a steamer basket; place in a large
saucepan over 1" of water. Bring to a boil; cover and steam for 3
to 4 minutes or just until wilted. Transfer to a large bowl.
Repeat with remaining spinach; set aside.
In a large saucepan, saute onion in butter until tender. Reduce
heat to low; stir in the cream cheese, sour cream, half & half,
1/3 cup Parmesan cheese, garlic, and pepper. Cook and stir until
cream cheese is melted. Stir in the artichokes, dill, seasoned
salt, and spinach.
Transfer to an ungreased 2 qt baking dish. Sprinkle with cracker
crumbs and remaining Parmesan cheese. Bake, uncovered, for 20 to
25 minutes or until edges are bubbly.
Recipe by Jennifer Bley, Austin, Texas
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
